Raw tuna, crisp bread, mixed salad, fresh oil and Traminer Grappa

300 g Red tuna fillet
50 g celery
50 g chicory tips
30 g valerian
30 g curly salad
Dill
1 bunch of grapes Regina
1 piece of stale bread
Young Extra virgin oil
Half glass Grappa
Salt and pepper

Slice the bread, lay some baking paper on an oven-proof tray, put the bread slices on the tray and sprinkle with a little olive oil.
Salt lightly and cook in the oven, preheated to 180° for 4-5 minutes, until you it turns crispy and golden brown.
Take the celery, clean and cut it into julienne strips and put it in ice water in order to maintain consistency; do the same with the chicory.
Wash valerian and curly salad and dry well, drain the celery  and chicory tips and mix everything together, adding fresh dill.
Slice  the fillet of tuna to obtain  twenty slices: they should not be too thick.
Arrange the mixed salad in the middle of the platter and lay the tuna slices all round, alternating them with the cryspy bread.
Decorate with some quarters of pitted grapes, season with a little olive oil, add salt and pepper and finish perfuming with a few drops of Grappa, preferably aromatic.